Corn Chowder:
6 strips bacon- chopped
1 c. sliced celery
1 medium onion, chopped
1 clove garlic- minced
3 medium potatoes, pared and diced
2 c. chicken stock
2 1/2 c. corn kernels
1 1/2 c. milk
1/2 c. half and half
1 tsp worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
Fry bacon in large saucepan until crisp. Drain on paper towel. Add celery, onion and garlic to pan. Saute until onion is soft. Add potatoes and stock. Heat to boiling; reduce heat and simmer, covered, 10-15 minutes. Mash potatoes slightly; add corn. Simmer, covered, 10 minutes. Stir in milk, half and half, worcestershire sauce and salt and pepper. Heat until hot.
It was a little runnier than I wanted so I thickened it abit with flour/water mixture.
The whole family liked it- you know that's a keeper when that happens!
